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    Home » All Recipes » Helpful How-To Guides

    How to Make Buttermilk

    August 1, 2022 by Emily Leave a Comment

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    No buttermilk in the fridge? No problem! Learning How to Make Buttermilk at home is a simple process that only requires 2 ingredients: milk and vinegar. It’s the best ingredient when you need to add tang, moisture, and complexity to pancakes, biscuits, cakes, and more!

    Homemade buttermilk in an airtight container.
    Jump to:
    • Make buttermilk at home
    • What does buttermilk do in baking?
    • Ingredient notes
    • How to make buttermilk
    • Tips and tricks
    • Ways to use buttermilk
    • Frequently asked questions
    • Looking for more helpful how-to guides?
    • How to Make Buttermilk

    Make buttermilk at home

    Oops! You forgot to pick up buttermilk at the grocery store. Now what are you supposed to do?

    Good news - There’s no need to panic because learning How to Make Buttermilk at home is a foolproof process. It’s easy to make with just 2 ingredients: milk and vinegar (or lemon juice). Mix the two together, let it sit for a few minutes, then it’s ready to be added to your batters, salad dressings, and doughs.

    Buttermilk is a secret ingredient that transforms regular desserts, like Semolina Cake and 3-Layer Lemon Cake, into moist and fluffy baked goods. This DIY buttermilk substitute performs in the exact same way; you can use it in any recipe that calls for traditional buttermilk!

    What does buttermilk do in baking?

    True buttermilk is the fermented, cultured liquid that’s left over after cream is churned into butter. Nowadays, however, the buttermilk you find in stores is typically made from regular milk with added active cultures to help thicken the mixture and give it tangy flavors.

    As for baking with buttermilk, this ingredient produces all-around better tasting cakes and cupcakes than batters made with regular milk. It adds a touch of tang and improves the density, creating a moist and tender crumb. The acid in buttermilk also plays a role in reacting with leaveners, helping baked goods rise.

    Chocolate cake made with buttermilk.
    Poppyseed cake with berry buttercream made with buttermilk.

    Ingredient notes

    Labeled ingredient shot for the homemade buttermilk recipe.

    All you need is milk and acid to make buttermilk at home - two simple ingredients!

    • Milk - Use any milk with a high-fat content, like whole milk. You can even make vegan buttermilk by using a different kind of milk - dairy free milk alternatives like coconut milk, almond milk, or soy milk. 
    • Acidic Ingredient (like Lemon juice or vinegar) - The acidity in either of these two changes the milk’s pH level, creating a curd-like effect and intensifying the sour, tangy flavor. Freshly squeezed lemon juice or white distilled vinegar work best here.
    Freshly squeezed lemon juice for making buttermilk.
    White vinegar in a bottle.

    How to make buttermilk

    This simple recipe yields 1 cup of homemade buttermilk made with common ingredients, which is more than enough when you’re baking decadent desserts with a mild tang, such as apple cinnamon doughnuts or chocolate cake. Here’s how it’s done:

    Step 1: Mix the milk with acid. Add one tablespoon of white vinegar or one tablespoon of fresh lemon juice to a liquid measuring cup. Fill the cup to the 1-cup line with milk, then stir to combine - this starts the chemical reaction that will lead to your cultured buttermilk.

    Step 2: Let it sit before using. Allow the milk mixture to sit for 5 minutes to let it curdle and develop flavor. Afterward, it’s ready to use! Keep scrolling to discover the different ways to use this homemade buttermilk recipe.

    Stirring acid into whole milk for how to make buttermilk recipe.
    Showing finished buttermilk.

    Tips and tricks

    • Dairy free buttermilk - You don’t have to make buttermilk from milk! You can add vinegar or lemon juice to any thick and creamy non-dairy products or alternatives and turn it into a vegan buttermilk substitute. Not sure whay type of milk to choose? Coconut, soy, and oat milk are all great options for those with a vegan diet.
    • To scale the recipe - This recipe makes 1 cup of buttermilk. To make more, stir in 1 tablespoon of lemon juice or 1 tablespoon vinegar per every cup of milk. Then use in your favorite recipes!
    • Use room temperature milk - Cold milk will not curdle and thicken as nicely as room temperature milk. Let your milk sit on the kitchen counter for about 30 minutes before making buttermilk for best results.

    Ways to use buttermilk

    This buttermilk substitute can be used in any recipe that calls for traditional buttermilk. Here are my favorite ways to use it:

    • In the softest, flakiest buttermilk biscuits.
    • Swirl it into creamy soups and chowders. 
    • Use it in buttermilk fried chicken breading, ranch dressing, and pancake recipes. 
    • Whip it into homemade mashed potatoes.
    • In baked doughnuts, muffins, brownies, bundt cakes, and chocolate cakes.
    Curdled buttermilk in a container.

    Frequently asked questions

    How long does homemade buttermilk last?

    Once you combine the milk and acid, the milk will immediately begin to curdle and will continue to thicken the longer it sits. When stored in an airtight jar in the fridge, the homemade buttermilk should stay fresh for up to 2 weeks.

    Can you freeze buttermilk?

    Yes! Buttermilk freezes surprisingly well in a sealed freezer-safe container or an ice cube tray when you only need small portions. 

    What is the ratio of acid to milk in homemade buttermilk?

    For every 1 cup of milk, stir in 1 tablespoon of acid (vinegar or lemon juice) and let stand for 5 to 10 minutes for one cup buttermilk.

    Looking for more helpful how-to guides?

    • Blackberry Simple Syrup
    • How to Make Raspberry Compote
    • How to Store Sourdough Bread
    • How to Make Brown Butter

    As always, I love seeing your creations and hearing from you! If you make your own buttermilk or use in a baking recipe, let me know how it goes in the comments or on social media! You can find me on Instagram, Facebook, and Pinterest. For more delicious recipes sent straight to your inbox, sign up for my newsletter!

    How to Make Buttermilk

    No buttermilk in the fridge? No problem! Learning How to Make Buttermilk at home is a simple process that only requires 2 ingredients: milk and vinegar. It’s the best ingredient when you need to add tang, moisture, and complexity to pancakes, biscuits, cakes, and more!
    5 from 2 votes
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    Course: essentials
    Cuisine: American
    Keyword: Essentials
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 1 Cup
    Calories: 150kcal
    Author: Emily Laurae

    Equipment

    • Liquid Measuring Cup
    • Tablespoon

    Ingredients
     

    • 1 Tablespoon Acid (White Vinegar or Fresh Lemon Juice)
    • Scant 1 Cup Whole Milk, room temperature is ideal

    Instructions

    • Add the acid of your choice to a liquid measuring cup.
      1 Tablespoon Acid (White Vinegar or Fresh Lemon Juice)
    • Fill the rest of the measuring cup to the 1 cup volume line with whole milk, stirring to combine.
      Scant 1 Cup Whole Milk
    • Allow the mixture to sit for 10 minutes before using in the recipe of your choice or place in an airtight container for a later time.

    Video

    Notes

    Tips and tricks
    • Dairy free buttermilk - You don’t have to make buttermilk from milk! You can add vinegar or lemon juice to any thick and creamy non-dairy alternative and turn it into a vegan buttermilk substitute. Coconut, soy, and oat milk are all great options. 
    • To scale the recipe - This recipe makes 1 cup of buttermilk. To make more, stir in 1 tablespoon of lemon juice or vinegar per every cup of milk.
    • Use room temperature milk - Cold milk will not curdle and thicken as nicely as room temperature milk. Let your milk sit on the kitchen counter for about 30 minutes before making buttermilk.
    Frequently asked questions
    • How long does homemade buttermilk last? Once you combine the milk and acid, the milk will immediately begin to curdle and will continue to thicken the longer it sits. When stored in an airtight jar in the fridge, the homemade buttermilk should stay fresh for up to 2 weeks.
    • Can you freeze buttermilk? Yes! Buttermilk freezes surprisingly well in a sealed freezer-safe container or an ice cube tray when you only need small portions. 
    • What is the ratio of acid to milk in homemade buttermilk? For every 1 cup of milk, stir in 1 tablespoon of acid (vinegar or lemon juice) and let stand for 5 to 10 minutes.

    Nutrition

    Calories: 150kcal | Carbohydrates: 12g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 93mg | Potassium: 381mg | Fiber: 0.1g | Sugar: 12g | Vitamin A: 396IU | Vitamin C: 6mg | Calcium: 301mg | Iron: 0.01mg
    Enjoyed this recipe?Mention @emilylaurae or tag #emilylaurae!

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    About Emily

    Emily is the recipe developer, writer, and food photographer behind Emily Laurae. After finishing Pastry School and working as a chef in the restaurant industry, she created this blog to share those skills with home bakers and creators all over the world!

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